How to make cheesecake less tangy
I love cheesecake, however I despise the acidic, tangy taste associate with cream cheese and yogurt. I recently purchased some that didn't have that taste at all, just smooth an delicious. I'd like to know how to make cheesecake without the tang it generally has.
Best Answer
In my experience, if I use a cheese like Philadelphia, it will have a more cheesy tang, whereas using Mascarpone has a smoother creamier taste. I also find that using higher fat creams will give a more creamy taste, as opposed to a lighter cream and particularly sour cream, which will add to the tang. I've actually just made a very creamy tasting cheesecake today using Mascarpone and extra thick double (heavy) cream. For my palette, it is too creamy and doesn't taste enough like cheesecake, but it may suit you.
Pictures about "How to make cheesecake less tangy"
Quick Answer about "How to make cheesecake less tangy"
In my experience, if I use a cheese like Philadelphia, it will have a more cheesy tang, whereas using Mascarpone has a smoother creamier taste. I also find that using higher fat creams will give a more creamy taste, as opposed to a lighter cream and particularly sour cream, which will add to the tang.How do you get sourness out of cheesecake?
In the cheesecake part you better ad any form of liquid sweetener to sweeten without making the texture worse. Agave, honey, maple syrup etc. will all work well. I've used honey instead of sugar and it added an interesting twist in the taste. Another good way will be to add powdered sugar when you melt the chocolate.Why does my cheesecake taste tangy?
Cheesecake definitely does have a tangy taste to it, but it isn't sour. This tangy taste comes from the cream cheese used to make the cheesecake, and which is where the name cheesecake actually comes from. There is no cheddar or Gouda in this sweet treat!Should cheesecake be tangy?
Cheesecake is that perfect combination of sweet and tangy flavors and smooth yet rich textures. Cheesecakes themselves can come in all shapes and sizes, and can even be incorporated into other favorite desserts (like this Cheesecake-Filled Chocolate Bundt Cake).What is the secret to making good cheesecake?
10 TIPS FOR A PERFECT CHEESECAKENo Bake Cheesecake
More answers regarding how to make cheesecake less tangy
Answer 2
In its most basic form the answer is- Less cheese or more sugar...
I'm not sure if you are talking about baked or geletin style cheesecake.
In a baked cheesecake its the eggs that makes it set. In a geletin cheesecake its the geletin making it set. Either way substituting part of the sour/ acidic ingredients for cream will have no/little effect on the integrity of the final product, except maybe the texture will be smoother.
In fact there is nothing to say you can't take all the cheese out of the recipe and replace it with cream other than the fact it will no longer be a cheesecake and more of a panacota (geletin) or creme-brulee (baked)... ?
Answer 3
Some recipes for cheesecake have sour cream in them, some don't. This Martha Stewart recipe doesn't, I've made it, and it's awesome.
Answer 4
From experience:
Make sure your cream cheese is at room temperature. Beat it well. Then add the sugar, and beat well again. The mixture should be smooth and silky, with no lumps. Proceed with the rest of the recipe.
The first few times I made cheesecake, it always left a sour aftertaste. I discovered that I wasn’t beating the cream cheese and sugar enough. A lot of recipes stress the importance of not beating too much air into the cheesecake, but this really only becomes a problem once you add cream and/or eggs. I haven't made a sour cheesecake since.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Vladimir Srajber, Yan Krukov, Suzy Hazelwood, Anna Shvets